Archived - Imported and Manufactured Food Program Inspection Manual
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Table of Contents
- Preface
- Chapter 1: Introduction
- Chapter 2: Legal Authorities
- Chapter 3: Occupational Safety and Health
- Chapter 4: Food Safety Hazards
- Chapter 5: Codes of Practice
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Chapter 6: Establishment Inspection
- 6.0 Scope
- 6.1 Types of Inspections
- 6.2 Inspector Conduct and Personal Hygiene
- 6.3 Preparation
- 6.4 On-site Inspection
- 6.5 Assessment of Findings
- 6.6 Closing Meeting
- 6.7 Reporting
- 6.8 Inspection and Sample Follow-up
- Appendix 1: Inspection Equipment Cleaning and Sanitizing Procedures
- Appendix 2: Sample Cover Letter for Inspection Report
- Appendix 3: Example Letter Outlining Non-Compliance
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Chapter 7: Sampling
- 7.0 Scope
- 7.1 Authority to Take Samples
- 7.2 Protective Equipment
- 7.3 Sampling Equipment/Materials
- 7.4 Aseptic Sampling
- 7.5 Finished Product Sample Collection
- 7.6 In-line Sample Collection
- 7.7 Environmental Sampling
- 7.8 Post-sampling Procedures
- 7.9 Official or Legal Sampling
- 7.10 Analysis and Interpretation of Results
- 7.11 Instructions for Tracking Sample Follow-up in IMS
- Chapter 8: Forms
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Chapter 9: Reporting, Tracking and Reference Systems
- 9.0 Scope
- 9.1 Multi-Commodity Activities Program
- 9.2 Self-contained Personal Reporting and Inspection Tool
- 9.3 Laboratory Sample Tracking System
- 9.4 Issue Management System
- 9.5 Import Retrieval System
- 9.6 Automated Import Reference System
- 9.7 Client Management System
- 9.8 Records/Documents Information Management System
- Chapter 10: Calculations
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